1 tbsp melted butter
1⁄2 medium chopped onion
1⁄4 cup melted butter
1⁄4 cup flour
2 cups half-and-half
2 cups chicken stock
1⁄2 lb fresh broccoli (chopped into bite size pieces)
1 cup carrot, finely diced
8 oz. cheddar cheese
salt and pepper
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
This doesn't make a ton of soup but is delicious and comforting. My veggies were still super crunchy which I liked but if you prefer a softer bite, maybe saute them first with the onion.